This Vadai/ Vada is almost prominent in every south indian household; be it a festive occasion or just a holiday or a celebration or during rainy season. This is easy to make, requires few ingredients and any one can hardly make mistakes. Though Ulundhavadai is the queen of vadais, I feel this is prepared often. No road side shop exist without this vadai in chennai. But in my native madurai, one can find Ulundhavadai and bajji the most favorite snacks. When I heard 'Masal Vadai' for the first time in chennai, I asked 'what'? What masala is used. I don't know why it got that name. My Mom then told me it is nothing but paruppu vadai.
Well, this is my 150th post. I am happy for me and my blog. I know I am slow in reaching my goals, but still do not want to stress me further as I am already stressed and preoccupied with so many other things. When I am down, you bloggers motivate me with all those wonderful recipes and stunning clicks.. Thanks to each one of you for making me alive in this blogging world.
Channa Dhal / Kadalai Paruppu 1 cup
Finely chopped Garlic 1/2 tsp
Cumin 1/4 tsp
Pearl Onions few
Curry Leaves few
Dried Red Chilles 3-4
Baking Soda a pinch (optional)
Chop Pearl Onions, Garlic, Chillies and Curry Leaves.
Soak Channa Dhal for at least one hour. Drain and set aside. Grind it to a coarse paste along with one chilli without adding water. The consistency must be not very smooth. Most of the dhal must have ground but few need to remain whole.
Add chopped Pearl Onions, Garlic, Curry leaves, remaining chillies, Cumin, Salt and Baking soda. Mix well and set aside.
Heat enough oil in a pan for deep fry. When hot, pinch a ball sized batter, gently flatten it and drop into the oil. Deep fry and continue the same with the remaining batter.
Serve as a snack with tea/coffee.
Notes: I made this for my toddler son. Increase chillies while grinding according to your taste and preference. Chopped Coriander leaves can also be added.